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| “A Few of Chef's Favorite Things” March 18th, 2013 |
| cocktail gin, cucumber, citrus |
| amuse bouche potato cup, pea puree, crab, preserved lemon, celery |
| one corn puree, husk foam, huitlacoche tamale, corn salsa, truffled popcorn Scharffenberger Brut sparkling wine - Anderson Valley, CA |
| two zucchini, asparagus, radish, champagne black sesame gelee, goat cheese, olive oil powder, basil gel Domaine Laporte Le Bouquet Sauvignon Blanc - Loire Valley, France |
| three seared scallop, granny smith consomme, warm cauliflower panna cotta, apple fennel salad, parsley, vanilla Robert Keenan Chardonnay, Spring Mountain District, Napa, CA |
| four red wine braised short ribs, espresso mushrooms, pearl onion, carrot, celery root puree, foie gras mousse, cherry syrup Three Saints Cabernet Sauvignon, Santa Maria, Santa Ynez, Santa Rita, CA |
| five brioche pain perdu, port salut, quail egg, maple ice cream, jalapeno jelly, charred green onion, toasted almonds. Lustau East India Sherry, Spain |
| six Petit-fours |
| seven Mind $%!@: miracle berry tasting: grapefruit, strawberry, lemon juice shot |
| Menu developed and prepared for your pleasure by Tim Slavin, Sous Chef, for Juniper Restaurant |